EATING SALAD EVERY DAY KEEPS BRAINS 11 YEARS YOUNGER
Yes that’s true salad is not only good for health but it helps you to keep your memory sharp and younger.
Nutritional epidemiologist Martha Clare Morris and her team at Chicago's Rush University Medical Centre found that People who ate one to two servings of leafy green vegetables each day experienced fewer memory problems and cognitive decline, compared with people who rarely ate spinach. In fact, Morris estimates that veggie lovers who ate about 1.3 servings a day had brains that were roughly 11 years younger, compared with those who consumed few greens, like spinach or kale.
According To Research and Study
The study involved 960 people, all between 58 and 99 and without dementia. Everyone enrolled in the study was part of the Memory and Aging Project, which has been ongoing since 1979 at the Knight Alzheimer's Disease Research Center at Washington University. As part of their involvement in that project, participants completed questionnaires about their dietary habits over nearly five years. Questions included assessments of how often people consumed salad, spinach, kale, collards or other greens. Participants also took yearly thinking and memory skill tests to gauge cognitive ability. Then researchers divided the subjects into groups depending on their consumption. Those who ate the most leafy greens averaged about 1.3 servings per day, while those who consumed the fewest greens averaged 0.1 servings a day. Scientists followed up with participants for 10 years and discovered that the rate of decline for those who ate the most greens was the equivalent to being 11 years younger in terms of brain age.
According Morris:
Daily consumption of leafy greens may be a simple and effective way to protect against loss in memory and other cognitive abilities,” Her research used half a cup of cooked spinach as a single serving, which would have about 3.35 milligrams of vitamin E, according to the Harvard School of Public Health. Other good sources of the nutrient are almonds and some oils, like sunflower and safflower.
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